Wednesday, July 27, 2011

Rich and Creamy Coconut Jelly Squares

Oh, I can taste the tropics just on the horizon. In a week from today, I'll be enjoying the lush green forests and dramatic coasts of Kauai.

And hopefully, I'll be enjoying some coconut based deliciousness along the way! This recipe is made using agar agar, meaning it's suitable for vegetarians and vegans.

It also uses creamed coconut - which you should not confuse with coconut cream! Creamed coconut is the unsweetened, dried flesh of the coconut ground into a paste and then formed into solid blocks (coconut cream, on the other hand, is a liquid.) It adds an intense coconut flavour to dishes and means you don't have to use any coconut extract to amp up that delicious flavour.

Coconut Jelly Squares


1½ cups full fat coconut milk
3/4 cups water, divided
¼ cup creamed coconut (not to be confused with coconut cream)
3/4 cup sugar
4 heaping tsp agar agar powder


1. In a medium saucepan, whisk together coconut milk, ½ cup water, creamed coconut, sugar and heat until just simmering.

2. In a separate, small saucepan, bring remaining ¼ cup water to a boil. Sprinkle with agar agar powder and let boil for 3-4 minutes, until agar agar is dissolved. Pour mixture into coconut mixture, stir well to combine and simmer for 3-4 more minutes.

3. Rinse a 5"x9" loaf pan with water. Pour coconut mixture into loaf pan and refrigerate for at least 1 hour, or until set. Cut into 1" squares and serve with toasted coconut or your favourite tropical sorbet.

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